Spicy Shrimp and Pasta Casserole

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Although this recipe was very tasty, I think it would be a lot better with chicken instead of shrimp. There was water in the bottom of the dish, maybe from the shrimp? If you do use shrimp, make sure they are dry.

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I took advice from reviewers and cooked 3/4 lb. pasta, added more Monterey Jack,
used l lb. shrimp and 1 lb. scallops seasoned with Old Bay Seasoning and my fussy family really liked this dish! I'll definitely make it again.

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We loved this dish!!! We are preparing it for the third time this weekend for friends. It couldn't be easier and the combinations of tastes & colors are great! Thanks Paula! Never been disappointed yet!!

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I was anxious to try this new recipe but was disappointed in the finished product. It was a little bland - I won't make this recipe again.

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i'm a lover of spicy foods, seafood and pasta. this dish has all 3! very easy to make and very delicious

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It had a wonderful spicy taste. I made it a second time using chicken breast cut up and it was even better!

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I wasn't crazy about this one (I think because I used Pace salsa, which I don't really like, but my boyfriend raved over it! I'll make it again with some alterations

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We went to a garage beach party at a friends house in late february and I made this dish. I doubled the recipe and thought I was going to have to take some home. Not a chance! Everyone loved it and I even was asked by one friend, a vegetarian, if it could be made without the shrimp. I tried it the next day without the shrimp and it was just as delicious. Thanks Paula!

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This dish was excellent, especially if you're a pasta and seafood lover (like my husband and I are. And very easy to put together. Great for entertaining.

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I read the reviews before making this and added a can of RoTel tomatoes. It was great. A few friends stopped by and needless to say, there were no leftovers.